Buttercream Whoopie Pies

About

These stunning whoopie pies are completely Keto! A delicious chocolate cookie dough is scooped onto a baking sheet so it can puff up beautifully in the oven. The dark chocolate, fluffy cookies are filled with a Keto buttercream that is so dreamy and creamy. You will not believe these are good for you!

How should I fill the whoopie pies?

You should fill them with an extra-large star-shaped piping tip to make a pretty filling with ridges on the sides.

How should I eat the whoopie pies?

They ideally should be enjoyed immediately after being filled as the cookies are soft and the buttercream is at room temperature. However, this is not practical after the first few are eaten. Store any uneaten whoopie pies in the fridge or freezer and allow them to come to room temperature for the best eating experience.

Why is the buttercream whipped for so long?

Using room temperature butter and powdered sweetener is the key to super fluffy Keto buttercream. It does need to be whipped for a long time, ideally, for 5-7 minutes—a long whipping time results in a very creamy texture that is so lovely.

Serving suggestions

These Keto Buttercream Whoopie Pies would be delicious with this Keto Non-Dairy Hot Chocolate

Ingredients

1 ½ cup almond flour
½ cup cocoa powder
1 teaspoon salt, sea salt
1 teaspoon baking soda
¾ cup powdered erythritol (icing sugar)
12 tablespoon butter
2 large raw egg
1 teaspoon vanilla extract
2 stick butter
2 cup powdered erythritol (icing sugar)

Instructions

Preheat an oven to 350 F. Blend all the dry ingredients, including the almond flour, cacao powder, sea salt, baking soda, and ¾ cup powdered sweetener, in a medium-sized mixing bowl using a whisk to combine.
To the bowl of a stand mixer, combine 12 tbsp room temperature butter, the eggs, and vanilla extract. The mixture will not be smooth.
Add the dry ingredients and cream the mixture until well blended and fluffy for about 1 minute, scraping down the sides at least once.
Use a 1 oz cookie scoop to portion the chocolate cookie dough onto a parchment-lined baking sheet, making sure to leave room for the cookies to spread. Do not flatten the cookies before baking. The height will allow them to stay puffed.
Bake for 10 minutes or until puffed and set. Allow the cookies to cool completely before filling them with the buttercream. Repeat with the remaining batter on a separate baking sheet.
In the bowl of a stand mixer fitted with a paddle attachment, combine two sticks of room temperature butter with 2 cups powdered sweetener. Mix for 5-7 minutes, scraping the bowl down a couple of times until the buttercream has lightened and tripled in size.
Fill a large piping tip fitted with a #825 Wilton tip with the buttercream. Pipe the buttercream in a swirl pattern on the cookie’s bottom, flat side to fill the entire surface. Top with another chocolate cookie with the flat side touching the buttercream. Repeat with the remaining cookies.